These gluten free vegan chickpea cookies are the OG grain free cookie. A classic chocolate chip turned cookie ball, these are best when melty fresh from the oven.
recipe originally published May 24, 2010
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Easy pantry ingredients
This chickpea cookie recipe is from my early blogging days a decade ago, when they broke the internet so hard they were featured on Glamour magazine.
These easy gluten free vegan chickpea cookies contain only five simple ingredients. I am willing to bet you have these pantry staples right now.
I often use peanut flour to make these cookies, but I have also used almond flour, rice flour, and gluten free all purpose. It is a small amount which brings many options.
*The peanut flour tends to make a darker brown cookie dough, versus the other flours, which look like a regular chocolate chip cookie.
Sweetener options for chickpea cookies
The sweetener is flexible as well. I have several options, including:
- stevia - 10 drops
- monkfruit maple syrup - 3 tablespoons
- Allulose granulated sugar substitute - 4 tablespoons
- granulated sugar - ¼ cup
Peeling chickpeas
Peeling the outer skin from chickpeas (even canned) isn't absolutely necessary for chickpea cookies, but I still do it. I definitely peel the chickpeas when I am making hummus - peeling the chickpeas is one of the few tricks to a perfectly smooth result.
It is a very simple thing - you literally pinch the chickpea between your fingers and the skin comes off.
Storage suggestion
We keep these chickpea cookies in an airtight glass container with a sealing lid in the refrigerator. But, you could also store them in the same container on the counter. They should stay good either way for about a week.
Can you freeze chickpea cookies?
To freeze these cookies, freeze the unbaked cookie dough balls. Scoop them onto a cookie sheet lined with parchment paper as you would to bake, and put the whole cookie sheet in the freezer. Once frozen, transfer the cookie dough balls to a freezer bag. You can store them for up to two months.
When you're ready to enjoy, just remove as many as you want to bake and allow them to defrost a bit. Preheat the oven and bake as normal, maybe adding another minute or two if still partly frozen or cold.
More chickpea recipes
- Mozzarella Stuffed Chicken Burgers
- Smoky Sweet Crunchy Chickpeas
- Vegan Chicken Nuggets
- Tangy Buffalo Chickpea Chili
- Roasted Garlic Chickpea Salad Sandwich
More cookie recipes
- Classic New York Black and White
- Raspberry Lemon Cheesecake Cookies
- Vanilla Crescent Cookies
- Vegan Twix
- Flourless Chocolate Chip Cookies
- Soft Frosted Sugar Cookies
Did you make these chickpea cookies?
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Gluten Free Chickpea Cookies
These gluten free vegan cookies are the OG grain free cookie. A classic chocolate chip turned cookie ball, these are best when melty fresh from the oven.
Ingredients
- 1 can chickpeas, peeled
- 3 tablespoons aquafaba (chickpea liquid)
- â…” cup peanut butter
- 2 tablespoons peanut flour (see notes for alternatives)
- 3-4 tablespoons granulated zero sugar sweetener
- water as needed
- ¾ cup dairy free chocolate chips (or 6 ounces chopped chocolate)
Instructions
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- Add a strainer to a large mixing bowl. Pour chickpeas and liquid into strainer.
- Peel chickpeas. Add peeled chickpeas to blender with 3 tablespoons aquafaba. (Reserve remaining aquafaba for another recipe.)
- In food processor or blender, puree chickpeas and aquafaba.
- Add peanut butter and blend until smooth.
- Transfer mixture to the bowl. Add flour, sweetener. and chocolate chips. Stir to combine.
- Add water if needed to make a non sticky dough.
- Using your hands, scoop dough and form into 1-inch balls.
- Bake at 350 °F for 17-20 minutes.
Notes
Flour options, same amount:
- rice flour
- almond flour
- gluten free all purpose flour
Sweetener options:
The sweetener is flexible as well. I have several options, including:
- stevia - 10 drops
- monkfruit maple syrup - 3 tablespoons
- Allulose granulated sugar substitute - 4 tablespoons
- granulated sugar - ¼ cup
Peeling chickpeas
Pinch the chickpea between your fingers and the skin comes off.Â
Storage suggestion
Store cookies in an airtight glass container with a sealing lid in the refrigerator or counter, for one week.
Can you freeze chickpea cookies?
To freeze these cookies, freeze the unbaked cookie dough balls. Scoop them onto a cookie sheet lined with parchment paper as you would to bake, and put the whole cookie sheet in the freezer. Once frozen, transfer the cookie dough balls to a freezer bag. You can store them for up to two months.
When you're ready to enjoy, just remove as many as you want to bake and allow them to defrost a bit. Preheat the oven and bake as normal, maybe adding another minute or two if still partly frozen or cold.
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Nutrition Information:
Yield:
10Serving Size:
2Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 148mgCarbohydrates: 14gFiber: 6gSugar: 3gProtein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Roz says
OMG....yum. I'll soooo be trying these soon. Hope your Wednesday is going well!!!
spabettie says
I hope you make these and LOVE them, Roz!! let me know! 😀 and thank you - Happy Wednesday to you also!
christine says
🙂 I chuckle every time I say Spabettie as when a young child I would say sgabetti for spaghetti 😉 Thanks for the memories Spabettie! 🙂
spabettie says
haa, Christine... you are not the first to say spabettie = spaghetti !! 🙂 it's pretty funny how many are reminded of childhood and saying it like that! 😀
christine says
Whoooo hoooo! These are on my list to make!! Just cooked up some chickpeas today!
spabettie says
I'm so glad you're making them - let me know how you like them!
Betty @ scrambled hen fruit says
I won't make them tonight- no brown rice flour- but I definitely will try these very soon! They look so good! 🙂
spabettie says
if you have another flour it would probably work as well, since it's such a small amount... brown rice is my favorite right now though - it seems to be one of the only flours I use lately! 😀 I hope you like them!
Miri Leigh says
Great idea! And they look delicious!
spabettie says
they are SO good! 🙂
Beth says
Yesssssss! I made chickpea cookies a while back and they were SO good. Cakey and nutty and delicious. These look amazing!
spabettie says
I just hunted them down on your blog - YUM, yours sound great too! magic beans, indeed! 🙂
Ashley says
How did you get items sent to you for review from Best Life? Sounds like something I'd like to be a part of. =) I'm in a location that has very limited resources when it comes to vegetarian living.
spabettie says
Hi Ashley,
Companies send me their products to review on my blog. I generally only accept product from companies I know and already use.
Thank you for reading!
Kristina (spabettie)
Maryea {Happy Healthy Mama} says
Mmmmm you have convinced me to jump on the chickpea sweet treat bandwagon! I just have to prepare myself to remove the skins from the chickpeas--not sure if I have the patience for that....
spabettie says
it's FUN!! 🙂 it doesn't take TOO long... and these are MOST DEFINITELY worth it!! <-- see? I'm yelling that's how good these are! 😀
Kath (My Funny Little Life) says
I once peeled a big bowls of almonds per hand, to use them for white almond butter ... It was a once-in-a-lifetime-experience. (Thank God I had a movie to go with it!) From then on, I've always bought skinless almonds. 😉 Your garbanzo balls look like being worth the fun, though. 🙂
spabettie says
ah - I remember seeing that post! the result had to be worth the work, though - I remember it looked beautiful! 🙂 *wave wave* and a *wag wag wag* from us to you - hope all is well? getting better? thinking of you!
Kath (My Funny Little Life) says
Aww, thank you! One of my fabulous neighbors has borrowed me a mini notebook (which is incredibly *small*, but I have internet connection again now). 😀
When I wave with my arms *and* wag with my toes
I'll end up falling on my nose ...
Totally random. 😉 And I'm not at all a good poet. 😀
Kath (My Funny Little Life) says
Wait --- it's "lend", isn't it? I mean, I borrow something, but you lend me something, no? (I always mix these up because there's only one word for both in German.)
spabettie says
hee - it is lend, but I like your version better. I like how it sounds! glad you have some internet time now!
spabettie says
hee - GREAT rhyme! now, can you find a SMILEY for that???
Angela says
OMG these look awesome + easy! Bookmarked to try very soon (out of peanut butter at the moment). Thanks also for the tip on peeling chickpeas - I bet that would result in a much creamier hummus! 🙂
Angela @ Vegangela.com says
PS. I love this tip and use it all the time now. I also mentioned it in my latest post (hummus recipe - http://www.vegangela.com/2011/07/24/basic-hummus/). Thanks so much!!
spabettie says
I'm so glad you love the SMOOTH! thanks for shout out, I love peeling peas! 😀
Angela @ Vegangela.com says
I just made these but I think I was too liberal with the almond milk as they were too sticky/gooey to form into balls. So I made more of a "drop" style cookie but they are still amazing! I will remake them soon and totally post them on my blog and reference you + Christin. Not that I need another excuse to eat chickpeas... or chocolate. Haha!
spabettie says
aren't they DELICIOUS? 😀 as I continue to make them (like these --> mint ) I use little to no liquid at all, maybe just a little water if it needs to come together. I'm glad you made them and LOVE them!